Meal Plan for Eating Out of our Freezer

[alysee]

I know with the way grocery prices are going up we should be accumulating more food but my standing freezer is in desperate need of a defrost so this week we are eating out of our freezer and just buying the necessities to complete a meal or our usual Eggs and milk.

The first freezer has frozen fruit & veg, homemade meals, various bread products.

The second freezer is smaller and has our dairy, my gluten free foods and some of the excess from the first freezer. 

Sunday Breakfast: Banana Lentil Muffins, Frozen Fruit

Sunday Dinner: Lentil Sloppy Joe's, roasted Brussels & broccoli

Monday Breakfast: Oatmeal Pancakes topped with Fruit

Monday Dinner: Egg McMuffins

Tuesday Breakfast: Smoothies

Tuesday Dinner: Maple Tempeh, Rice, Frozen Veg

Wednesday Breakfast: Apple Carrot Muffins, Milk & Frozen Fruit

Wednesday Dinner: Split Pea Soup w Bread

Thursday Breakfast: English Muffins, Frozen Fruit, Milk

Thursday Dinner: Cheesy Chickpea Broccoli Casserole

Friday Breakfast: Egg Muffins, 

Friday Dinner: Naan Pizza/GF Pizza

Saturday Breakfast: Smoothies

Saturday Dinner: Nachos

 

 

 

 

[Kassia]

Looks great!  

[AmandaVT]

Looks great - would love a recipe for maple tempeh if you have one!!

[alysee]

3 minutes ago, AmandaVT said:

Looks great - would love a recipe for maple tempeh if you have one!!

16oz tempeh

1/4 cup maple syrup

1/4 cup balsamic vinegar

2 tsp avocado or olive oil

3 tbsp soy sauce

3 garlic cloves

Add ingredients into a small bowl. Marinate tempeh for 1-24 hours. pan-glaze the tempeh by heating 1 Tablespoon avocado oil in a large skillet over medium-high heat. Once oil is hot, add the tempeh (without pouring the marinade in) and cook until golden brown on each side, allowing 4-5 minutes per side. Pour the maple balsamic marinade into the pan with the tempeh and simmer another 5-7 minutes, or until the sauce has reduced creating a glaze on the tempeh. Toss the tempeh a couple times during this process.